- Prepare the bechamel with butter,
flour and milk. - Add grated cheddar and gruyere, small amounts at a time, on a low flame
- Add white wine, kirch, cream and seasoning - Pour in a baking dish, leave to cool and set in the fridge
- Cut into cubes(3 cm), roll in egg, flour, egg, breadcrumbs -
Fry them until golden in very hot oil: the centre must be melting
- Serve with a garlic mayonnaise and salad and dried tomatoes
- Prepare and clean the racks. With a
very sharp knife, make an incision in the central part of the eye of the
filet attached to the bone and with a circular movement, go from one side
of the filet to the other side cutting the meat. You should be left with a
hollow rack and the tube of meat you just took off. - Cut the
garlic clove very thinly.
- Cook the mangetout making sure that they are not too cooked but al
dente. - Cut the onions into small dice and saute them in half
the butter
- Put the meat, mangetout and onions into the food processor and
give it a quick twist. - Add the garlic, mustard, brandy and
worcester sauce and salt and pepper to taste.
- Colour the racks in the pan before cooking in a hot oven for
15mins. at 200c
For the Sauce:
Slice the onions thinly and put them into
the pan with the remaining butter. Let them cook slowly for as long as it
takes to have a brown mixture. pour in the wine and stock and let reduce
to the right consistency. Add the cream (optional) and season to taste and
finish with a touch of butter.
1 egg 5 egg yolks 115 gm Caster Sugar 3 tablespoons Raperry Cream Liqueur 1 Vanilla Pod
300 ml Milk 300 ml Double Cream 30 fresh Raspberries Brown Sugar
Method
- Mix eggs together with sugar and
raspberry liqueur - Bring to the boil milk+cream+vanilla pod
- Pour over the egg and sugar mixture, mix - Pour into 6
large ramequins and display 5 raspberries in each
- Bake in oven in a Bain Marie Gas Mark 4 for 25 mins. -
Before serving, sprinkle brown sugar on top and use a blow-torch to
caramelise the sugar
